I used applications (both desktop- and web-based) for ages, but 3 batches ago I switched to my own spreadsheet. I use Numbers and sync to all my devices using iCloud, but I'll likely find some tidbits in yours to steal.

Although mine is still a work in progress, I agree with all the sentiment here. I like being fully aware of what formulae I'm using, being able to tweak every constant easily, and most of all, being able to add calculations as needed. For example, the other day I needed to know the mass of the cast-out wort. Adding that to the spreadsheet was trivial, and now it's there for future batches should I ever need it.

Okay, I tasted this again today, one week into lagering. The green apple is gone--thankfully--but there is a little sweet flavor that I would describe as candy or sugar. Remember those little straw candies they used to sell? They were paper straws filled with sugar. That's sort of what I'm getting from it.

Brett usually takes a while to get going, so it's unlikely it was introduced during the gravity check. It probably happened around the time it went into the fermentor. Could be an infected starter or unsanitary equipment between the kettle and the fermentor. I suggest thoroughly cleaning your cold-side equipment and using a sanitizer you don't normally use (e.g., Iodophor instead of StarSan) before your next batch.

Indy574, if you live in central Indiana as your name suggests, try using 70 to 100% filtered tap water for your dark beers, and make up the balance with RO. The alkalinity we get for free in our Indiana water balances the acidity from the dark grains.

Using 100% RO and adding salts to raise the alkalinity is also a valid approach, as is steeping the dark grains after the mash. But I find it easier just to blend in some tap water.